Recipe ingredients and directions:
For about 4 gallons of finished wine, use the following quantities, 20
pounds of rhubarb stalks, 12 pounds of sugar, 3 1/2 gallons of water.
Bakers yeast or wine yeast "starter". Yeast nutrient helps to speed
the fermenting.
Lay the rhubarb stalks on a working table and start in the middle of
each stalk and crush it. Put the crushed rhubarb in a large
polyethylene pail, tub or pottery crock. Add 1 1/2 gallons of boiled
water that has been cooled down. Dissolve four grains of sodium
metabisulphite for every gallon of "must" in a cup of warm water and
stir it in well with the "must". Put on a cover or cover with a sheet
of polyethylene with a ball of cotton on one edge and tie it down with
a cotton cord. Leave for five days. Then remove the pulp and place it
in a clean cloth and wring it out. Put the liquid in a large
polyethylene jug or glass bottle. Test the wine liquid or "must" with
your saccharometer to ascertain the amount of sugar you need for the
alcohol content that you want. Include the water to be added with the
sugar. Dissolve half of the sugar in a gallon of water and boil about
two minutes. Cool to lukewarm and add. Put on a fermentation lock and
leave ferment for about ten days. Dissolve the other half of the sugar
in a gallon of water and boil for about two minutes. Cool to lukewarm
and add to the "must". Leave ferment until fermentation stops. Siphon
or "rack" into another sterilized jug leaving as much sediment behind
as possible. Be sure that the jug is filled right up to the top with
no air in the jug. Fit a fermentation lock and leave until "polished"
or clear. Then siphon into bottles or jugs and cap.
Category: Beverages & Drinks Recipes
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